Prepare and model marzipan

Transcription

D1.HPA.CL4.04
Trainee Manual
Prepare and model
marzipan
D1.HPA.CL4.04
Trainee Manual
Project Base
William Angliss Institute of TAFE
555 La Trobe Street
Melbourne 3000 Victoria
Telephone:
(03) 9606 2111
Facsimile:
(03) 9670 1330
Acknowledgements
Project Director:
Chief Writer:
Subject Writers:
Photography
Project Manager:
Editor:
DTP/Production:
Wayne Crosbie
Alan Hickman
Garry Blackburn/Aurelie Germanier
Aurelie Germanier
Alan Maguire
Jim Irwan
Daniel Chee, Mai Vu, Jirayu Thangcharoensamut
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member
States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia,
Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org.
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox
Development for Front Office, Food and Beverage Services and Food Production Divisions”.
This publication is supported by Australian Aid through the ASEAN-Australia Development
Cooperation Program Phase II (AADCP II)
Copyright: Association of Southeast Asian Nations (ASEAN) 2012
All rights reserved.
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However,
you should conduct your own enquiries and seek professional advice before relying on any fact,
statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFE
are not responsible for any injury, loss or damage as a result of material included or omitted from this
course. Information in this module is current at the time of publication. Time of publication is indicated
in the date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from various stock photography
suppliers and other third party copyright owners and as such are non-transferable and non-exclusive.
Additional images have been sourced from Flickr and are used under:
http://creativecommons.org/licenses/by/2.0/deed.en
http://www.sxc.hu/
File name: TM_Prepare__model_mazipan_140912.docx
Table of contents
Introduction to trainee manual........................................................................................... 1
Unit descriptor................................................................................................................... 3
Assessment matrix ........................................................................................................... 5
Glossary ........................................................................................................................... 7
Introduction ....................................................................................................................... 9
Element 1: Prepare modelling marzipan ........................................................................ 11
Element 2: Produce moulded and modelled shapes ....................................................... 19
Element 3: Store marzipan products ............................................................................... 35
Presentation of written work ............................................................................................ 39
Recommended reading................................................................................................... 41
Trainee evaluation sheet................................................................................................. 43
© ASEAN 2012
Trainee Manual
© ASEAN 2012
Trainee Manual
Introduction to trainee manual
To the Trainee
Congratulations on joining this course. This Trainee Manual is one part of a „toolbox‟
which is a resource provided to trainees, trainers and assessors to help you become
competent in various areas of your work.
The „toolbox‟ consists of three elements:
A Trainee Manual for you to read and study at home or in class
A Trainer Guide with Power Point slides to help your Trainer explain the content of the
training material and provide class activities to help with practice
An Assessment Manual which provides your Assessor with oral and written questions
and other assessment tasks to establish whether or not you have achieved
competency.
The first thing you may notice is that this training program and the information you find in
the Trainee Manual seems different to the textbooks you have used previously. This is
because the method of instruction and examination is different. The method used is called
Competency based training (CBT) and Competency based assessment (CBA). CBT and
CBA is the training and assessment system chosen by ASEAN (Association of SouthEast Asian Nations) to train people to work in the tourism and hospitality industry
throughout all the ASEAN member states.
What is the CBT and CBA system and why has it been adopted by ASEAN?
CBT is a way of training that concentrates on what a worker can do or is required to do at
work. The aim is of the training is to enable trainees to perform tasks and duties at a
standard expected by employers. CBT seeks to develop the skills, knowledge and
attitudes (or recognise the ones the trainee already possesses) to achieve the required
competency standard. ASEAN has adopted the CBT/CBA training system as it is able to
produce the type of worker that industry is looking for and this therefore increases
trainees chances of obtaining employment.
CBA involves collecting evidence and making a judgement of the extent to which a worker
can perform his/her duties at the required competency standard. Where a trainee can
already demonstrate a degree of competency, either due to prior training or work
experience, a process of „Recognition of Prior Learning‟ (RPL) is available to trainees to
recognise this. Please speak to your trainer about RPL if you think this applies to you.
What is a competency standard?
Competency standards are descriptions of the skills and knowledge required to perform a
task or activity at the level of a required standard.
242 competency standards for the tourism and hospitality industries throughout the
ASEAN region have been developed to cover all the knowledge, skills and attitudes
required to work in the following occupational areas:
Housekeeping
Food Production
Food and Beverage Service
© ASEAN 2012
Trainee Manual
1
Front Office
Travel Agencies
Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a
summary of each one at the beginning of each Trainee Manual under the heading „Unit
Descriptor‟. The unit descriptor describes the content of the unit you will be studying in the
Trainee Manual and provides a table of contents which are divided up into „Elements‟ and
„Performance Criteria”. An element is a description of one aspect of what has to be
achieved in the workplace. The „Performance Criteria‟ below each element details the
level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
Unit Title: statement about what is to be done in the workplace
Unit Number: unique number identifying the particular competency
Nominal hours: number of classroom or practical hours usually needed to complete
the competency. We call them „nominal‟ hours because they can vary e.g. sometimes
it will take an individual less time to complete a unit of competency because he/she
has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the
„Assessment Matrix‟. Competency based assessment requires trainees to be assessed in
at least 2 – 3 different ways, one of which must be practical. This section outlines three
ways assessment can be carried out and includes work projects, written questions and
oral questions. The matrix is designed to show you which performance criteria will be
assessed and how they will be assessed. Your trainer and/or assessor may also use
other assessment methods including „Observation Checklist‟ and „Third Party Statement‟.
An observation checklist is a way of recording how you perform at work and a third party
statement is a statement by a supervisor or employer about the degree of competence
they believe you have achieved. This can be based on observing your workplace
performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:
Journals
Oral presentations
Role plays
Log books
Group projects
Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel
free to ask him or her for more explanation of what you have just read and of what is
expected from you and best wishes for your future studies and future career in tourism
and hospitality.
2
© ASEAN 2012
Trainee Manual
Unit descriptor
Unit descriptor
This unit deals with the skills and knowledge required to Prepare and model marzipan in a
range of settings within the hotel and travel industries workplace context.
Unit Code:
D1.HPA.CL4.04
Nominal Hours:
30 hours
Element 1: Prepare modelling marzipan
Performance Criteria
1.1 Select and weigh ingredients
1.2 Combine ingredients
1.3 Identify potential problems and take appropriate actions to maintain desired
characteristics of modelling marzipan
Element 2: Produce moulded and modelled shapes
2.1 Mold/model marzipan
2.2 Apply colours to marzipan models
2.3 Apply decorations to marzipan models
2.4 Apply finishes to marzipan models
2.5 Use marzipan for other uses
Element 3: Store marzipan products
3.1 Store modelling marzipan, marzipan products or models in appropriate conditions
3.2 Maintain maximum eating quality, appearance and freshness
© ASEAN 2012
Trainee Manual
3
Unit descriptor
4
© ASEAN 2012
Trainee Manual
Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
Work
Projects
Written
Questions
Oral
Questions
1.1
Select and weigh ingredients
1.1
1, 2, 3, 4,
1
1.2
Combine ingredients
1.2
5, 6
2
1.3
Identify potential problems and take
appropriate actions to maintain desired
1.3
7, 8
3
Mold/model marzipan
2.1
9, 10,
11, 12
4
Apply colours to marzipan models
2.2
13, 14
15
5
2.3
Apply decorations to marzipan models
2.3
16, 17
6
2.4
Apply finishes to marzipan models
2.4
18
7
2.5
Use marzipan for other uses
19
8
2.1
2.2
3.1
Store modelling marzipan, marzipan products
or models in appropriate conditions
3.1
21
9
3.2
Maintain maximum eating quality, appearance
and freshness
3.2
22, 23
10
© ASEAN 2012
Trainee Manual
5
Assessment matrix
6
© ASEAN 2012
Trainee Manual
Glossary
Glossary
Term
Explanation
Almond meal
Almonds that have been grated to a small sand like
consistency
Almond paste
Mixture of Sugar and almond meal with more sugar than
almond meal
Blanching
placing food into boiling water
Chocolate filligree
Decorative chocolate piped from piping bag
Couverture
Chocolate made with cocoa butter, more expensive than
'bakers compound' chocolate
Essences
Aromatic flavouring compounds used in food industry
Fermentation
Reaction caused by yeast cells consuming sugars in
flour that produces carbon dioxide CO², causing doughs
to expand
Glucose
Clear and odourless sweet syrup used to extend shelf
life of baked cake
Hydroscopic
Attracts moisture from surrounding environment
Kneading
Action of mixing a dough to correct consistency
Marzipan
Mixture of almond meal and sugar with greater
percentage of almonds to sugar
Model
To take moulded parts and assemble to form object
Mould
A preformed shape that is cast in the shape of what is
required to be made
Pinning
Rolling dough or pastry thinner with the aid of a rolling
pin, round piece of wood
Piping
Using a piping bag to decorate product in small
quantities onto other mediums
Royal Icing
Mixture of pure icing sugar and eggwhite whipped
together
Sugar syrup
Boiled solution of equal parts water and sugar
Template
A pre formed or cut shape
© ASEAN 2012
Trainee Manual
7
Glossary
8
© ASEAN 2012
Trainee Manual
Introduction
Introduction
Marzipan
Marzipan is a confectionery consisting primarily of ground almonds and icing sugar.
These days, marzipan comes in many forms (raw or cooked) and the proportion of
almonds and sugar varies according to the manufacturer.
Some marzipan will have an addition of glucose, egg white and softeners to help give it a
longer shelf life and softer texture.
History
Marzipan has become so popular over the years that more than 15 countries lay claim to
having invented it.
The French villagers of Bourges say that a local baker invented the confection in the 15th
century.
The Spanish tourist office would have us think that marzipan is of Castilian origin, and the
good folks of Calcutta are sure that the delicious candy was concocted by a local 13th
century monk.
The residents of Tokyo are just as certain that it was first cooked up by a sect of Shintu
priests in a local monastery, and some Hawaiians are convinced that the candy was a gift
from the gods that watch over the volcanoes on the island of Oahu.
Even Jerusalem has a claim to this delightful sweet. According to the 1902 version of the
Larousse Gastronomique, marzipan “was probably the product of some order of nuns,
possibly in the Holy City of Jerusalem, who earned their keep by making many little cakes
and sweets and discovered the recipe”.
For all of the claims, however, the truth is that marzipan evolved in the Middle East as
early as the fifth century.
In fact, it was one of the sweets most enjoyed by the prophet Mohammed. Thought of as
a holiday treat in many countries, the English exchange gifts of marzipan to celebrate the
New Year; the French enjoy it at Easter; and Germans partake of it during Fasching, just
prior to Lent.
Vietnamese find it most appealing during the Tet season and Tibetans consider it
appropriate for wedding feasts.
Arabs and Jews find marzipan the perfect sweet for any festive occasion.
Marzipan is a perfect sweet in hot humid climates as it requires no refrigeration.
Marzipan products are common in cultures that do not have a high dairy industry and the
use of cream and butter is low.
Marzipan has evolved over time. Sugar production has evolved
© ASEAN 2012
Trainee Manual
9
Introduction
Marzipan and Almond paste
Marzipan is a mixture of two thirds almonds and one third sugar ground to a paste
It can be cooked or uncooked. Cooked will have a longer shelf life
Almond paste is a mixture of two thirds sugar and one third almonds ground together with
some glucose added.
Many variations exist.
Some pastes are cooked with little or no almonds. This cannot be called almond paste
and definately not marzipan.
Blanching of almonds
Almonds for making marzipan have to be blanched.
Blanched almonds are almonds with the brown skin removed.
Almonds can be purchased blanched but they are easy to do yourself.
Bring water to the boil and plunge almonds into the water and allow to sit for
approximately 1 minute
Remove from the water and refresh in cold water
When almonds have cooled remove from the cold water and place onto paper towel
Now the skin can be removed by sqeezing the nuts between your fingers and the white
clean nut will appear.
Now the white almonds need to go back into a hot oven to dry the surface
Some people will even cook until lightly roasted to impart another flavour dimension to the
marzipan.
When the nuts are cool they can be stored until required or can be ground as required.
Do not ground the almonds hot as the oil may separate from the nuts and spoil the flavour
and texture of the marzipan.
10
© ASEAN 2012
Trainee Manual
Element 1:
Prepare modelling marzipan
1.1 Select and weigh ingredients
1.2 Combine ingredients
Marzipan can be purchased pre-made and different qualities can be obtained.
It is not commercially viable to make marzipan in small quantities due to the expense of
labour and the need for specialist equipment.
Modelling marzipan will be more like fifty percent sugar with glucose added. The adding of
the glucose make the mixture more pliable.
Modelling marzipan will be different to best quality eating marzipan. This is due to cost.
Marzipan can be modelled like putty. In Europe marzipan is popular in many forms but
there is a liking for fruit shaped and coloured mazipan products.
Popoular shapes are strawberries, peaches, bananas as well as carrots and apples.
If marzipan is mainly for the artistic decoration then a low percentage of almonds is
recommended or just use a straight sugar paste.
If the marzipan is going to be for the quality as well as for artistic shape then use the best
marzipan that the enterprise pricing structure can afford.
A good quality marzipan, with the desired characteristics required for modelling would be
one that is ground to a very fine paste.
The more time you spend grinding the almonds, the smoother your paste will become.
Kneading and mixing the pure icing sugar in completely will also help.
Make sure you use pure icing sugar…Why?
Caster sugar is too grainy and will not dissolve when mixed through
Icing sugar mixture has corn flour in it, which dries out the almond.
© ASEAN 2012
Trainee Manual
11
There are two main processes for making marzipan:
Cooked and Raw
Cooked - which is best used for modeling, and raw - which is best for baking and filling
chocolate. Cooked marzipan can cooked in a pan or boiled.
Each method has its own advantages like shelf-life, flavour, fineness and modelling
properties.
The manufacture of fine marzipan requires extensive experience and proper equipment.
Some of the manufacturers add softeners to help with handling quality and longer shelf
life of their marzipan.
Softeners include clarified sugars, glucose syrup, invert sugar, fructose, fondant,
invertase and sorbitol.
All those ingredients are hydroscopic - they attract and retain moisture.
German cooked Marzipan
Ingredients:
Group
Ingredients
Quatity
A
Blanched almond
250 g
Bitter almonds (if available)
4-5
Pure icing sugar
500g
Drop orange blossom water
4-5 drop
B
Total
760 g
Method:
Pound the almonds to a fine paste with a mortar and pestle (or in a food processor)
then add to a pan with the rest of the ingredients
Cook the mixture over a low heat while mixing constantly with a wooden spoon until
dry
Place the mixture back into the mortar and pestle and work it to a very smooth paste
It can be kept in the fridge if well sealed for about a month and about 6 months in the
freezer.
12
© ASEAN 2012
Trainee Manual
French Boiled Marzipan
Ingredients:
Group
Ingredients
Quatity
Caster sugar
250 g
Water
100 ml
Cream of tartar
1 pinch
Almond meal
250 g
Almond essence
2 drops
Egg whites
50 g
Total
650 g
Method:
Put the sugar and water in a small pan and cook over low heat, stirring occasionally,
until the sugar dissolved
Add the cream of tartar and quickly bring to the boil. Boil with a candy thermometer
until it reaches 115 C, soft ball stage
Remove from the heat and beat until the mixture turns cloudy
Add the almond meal and the essence and cook for 2 min, stirring constantly
Dust a table with icing sugar and cover with glad wrap till cold
Knead for 2-3 min until it is completely smooth and free of cracks and wrap in plastic
bag
freezer.
© ASEAN 2012
Trainee Manual
13
Raw Marzipan recipes:
The best raw Marzipan recipe is: 2 parts almond to 1 part sugar
Ingredients: Recipe 1
Group
Ingredients
Quatity
A
Sweet almonds
250 g
Bitter almonds (if available)
4-5
Pure icing sugar
125 g
Water
As required
B
Total
375 g
Method:
The almonds are pounded to a fine paste in the mortar and pestle (or food processor)
and then the sugar is folded through with enough water to make a smooth paste.
Wrap in plastic bag
freezer.
Ingredients: Recipe 2
Group
Ingredients
Quatity
A
Almonds meal
300 g
Icing sugar
350 g
Glucose
100 g
Sugar syrup (1:1)
As required
Total
850 g
Method:
Sift the icing sugar and almond meal into a bowl, add the glucose and sugar syrup
Knead with hands to form a firm, smooth paste. Wrap in plastic bag
freezer.
14
© ASEAN 2012
Trainee Manual
1.3 Identify potential problems and take
appropriate actions to maintain desired
Introduction
Working with marzipan requires constant vigilance in terms of hygiene.
Working in the confectionary environment or patissier environment hygiene is always
critical but at times contamination can come from the most innocent sources.
Marzipan is almonds and sugar ground to fine paste cooked and chilled.
When contamination from flour dust and has exposure to air there is the possibility of
fermentation when enzymes from the flour start feeding on the sugars and fermentation
happens.
Also if surface of marzipan becomes damp from too much moisture; spilt water; this
causes sweating on surface of paste and makes the paste sticky and hard to manage.
Storing marzipan when purchased it can be kept at room temperature but when it has
been opened from original packaging it must be wrapped securely in several layers of
plastic wrap to prevent any drying of the surface.
When the surface dries it becomes hard and must be cut off before marzipan can be used
If it is not cut off then hard lumps will be manipulated into the paste and it will be less
desirable to eat or see.
If allowed to dry for extended period it will dry out completely and crumble into lumps and
be unusable.
© ASEAN 2012
Trainee Manual
15
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
How the student provides evidence for these skill demonstration is to be agreed with the
Trainer.
For this unit the student is going to produce a selection of
Moulded marzipan products
Modelled marzipan products.
For this assessment the student needs to produce some marzipan
1.1 Select and weigh ingredient:
Decide on the style of marzipan; cooked or raw.
1.2. Combine ingredients:
Make the formula that you have chosen and the Trainer has agreed
Allow at least 24 hours for marzipan to mature before using for moulding.
1.3. Identify and correct potential problems:
Set out a report on what potential problems can occur when making marzipan
Clarify what will be the action if such a problem was to occur
This should be part of the Food Safety plan.
16
© ASEAN 2012
Trainee Manual
Summary
Prepare modelling marzipan
Select and weigh ingredients:
Use the best quality of ingredients for the task required
Almonds need to be blanched or purchased blanched; no brown skin
Weigh using digital scales to maintain accuracy
Keep all ingredients separate until ready to begin mixing
Do not start to mix until all ingredients and equipment have been assembled.
Combine ingredients:
Follow standard recipe to produce consistent product
Cooked or raw marzipan
Mix until all ingredients are well combined to produce a fine homogenous mass.
Identify potential problems and take appropriate actions to maintain desired characteristics
of modelling marzipan:
All equipment must be clean
Flour in marzipan can cause fermentation
Particles of foreign matter will show in finished product.
© ASEAN 2012
Trainee Manual
17
18
© ASEAN 2012
Trainee Manual
Element 2:
Produce moulded and modelled
shapes
2.1 Mold/model marzipan
Marzipan used for figurines, flowers and fruits should be weighed before shaping to make
sure they are all even sizes.
Accuracy and standard shapes are very important as marzipan is an expensive
commodity.
Accurancy in weighing modelled marzipan is important for cost control
Flowers should be 40-60g
Buds 20-30g
Figurine and animals 100-150g
Fruits 10-30g.
These weights are only a guideline as it will differ between different companies and
manufacturers as well as its required purposes.
Marzipan plaques can be made in any colors, shapes and sizes.
It is very traditional in Europe to make marzipan plaque to look like old parchment paper.
To give it that used look, a rectangle of uncolored marzipan is rolled at the edge and a
torch is used to lightly scorch the corners.
Moulded marzipan
Moulded marzipan is produced by using a two piece press.
A pre determined amount of marzipan is placed into one sideand the other side is pressed
over and a resultant figure is produced.
Modelled marzipan
Modelled marzipan is produced by taking individual pieces and sticking them together.
Example: Elephant
Body and legs
Head
Ears
Tail.
© ASEAN 2012
Trainee Manual
19
Marzipan figures and animals
Anything that can be dreamed by your mind can be realised with marzipan. Any fantasy
creatures and animals can be done with a bit of practice and a lot of patience!
Google ideas or pictures and try making them in class!
Modelling allows for better colour combinations and better shaping of individual parts.
Moulded pieces need to be extracted from the mould with no damage to mould or
moulded marzipan. The definition or shape of the piece is not as good.
20
© ASEAN 2012
Trainee Manual
Student Activity
Students are expected to source ideas online
What 'ebooks' can you find regarding marzipan modelling
Look for books on Cake decorating. Many will have chapters on modelling figurines
What can you find on uTube regarding modelling?
'If you can model clay you can model marzipan'
Modelling marzipan roses
1. Start by making a cone shape for the centre then by
rolling a sphere and flattening it.
2. To make petals:
Make a small ball with marzipan and flatten it
between two plastic sheets to make a flat round piece
Roll marzipan on the bench and cut petal shapes with
a rose petal cutter.
3. Now wrap the petals one at the time around the bud and pinch the edges to give the
characteristic petal shape.
4. You can add three, then five petals to your rose. Do
not make it too big otherwise it will collapse.
5. Attach a calyx and some green leaves to the base of
the rose and allow it to dry a little before spraying
with edible lacquer.
Roses are very popular but any types of flowers can be
done with marzipan just as with modelling paste.
Green leaves and calyx can be cut and shaped and attach to the flowers with a little egg
white.
Marzipan logs can be moulded or carved and small flowers and leaves can be attached
to it to make a small show piece.
© ASEAN 2012
Trainee Manual
21
Modelling marzipan fruits and vegetables
Here are some simple fruits to produce
After trying these you can use your imagination and try some others. Or try doing some
vegetables. It is easier to model them while looking at fresh fruits or vegetables.
Banana
1. Take 30g of paste and mix a bit of yellow through it
2. Roll the paste to an oblong shape, going slightly thinner
at the ends and curve
3. Take a clove; break the stalk off
4. Place the stalk in one and of the banana and the head in
the other end
5. With a very fine pointed paint brush gently place strokes
along the banana in various places.
Pear
1. Colour 30g of paste with green
2. Roll into a ball and slightly taper the top
3. Gently press the rounded end on the bench so it
will stand
4. Break clove in half and place the head in the
bottom of the pear and stalk in the top
5. Use some red colour to give the pear a light blush.
Orange
1. Colour 30g of paste with orange colour
2. Roll into a round shape slightly depressing the
top and bottom with your small rounded
marzipan tool
3. Roll the ball gently along the coarse edge of a
grater
4. Take a clove and press it into the top of the
orange
5. Shape a little green leaf and attach to the base of the clove.
22
© ASEAN 2012
Trainee Manual
Apple
1. Colour 30g of paste and shape into a round
ball
2. Curve the top of the ball inwards
3. Place a clove head in the base of the apple
and at the top
4. With a bit of red colour give the apple a light blush.
Lemon
1. Colour 30g of paste with yellow and make an oval
shape
2. Gently pull the paste at the ends to make a soft
point slightly larger at one end
3. Place cut clove head in the base of the lemon
4. With a bit of green colour give the lemon a light
blush a its base.
Carrot
1. Colour 30g of paste and roll into a ball
2. Gently taper it off at the end
3. With the back of a paring knife place ridges along
the length of the carrot
4. Use a small sprig of green paste to create the tops
leaves.
© ASEAN 2012
Trainee Manual
23
More fruit and vegetables
24
Plum
Strawberry
Capsicum
Mango
Apricot
Durian
© ASEAN 2012
Trainee Manual
2.2 Apply colours to marzipan models
Introduction
Colours come in various mediums:
Liquid
Paste
Powders.
Best type to use with marzipan is the paste, as there is less
liquid to make marzipan sticky
Colour in the marzipan
Care needs to be taken when using colour. More can always be added if colour is not
bright enough.
Use a thin clean dipper to pick up some colour and touch to surface of paste and then fold
marzipan over on itself until the coulr distribution is even throughout the paste
Purchase good quality colours. They will last longer and give better results.
Colour applied to outside of marzipan
Marzipan can be coloured after it has been moulded to shape.
Example: marzipan for bananas will be coloured yellow and after moulding an application
of brown colour can be applied in thin streaks with a fine paint brush to the outside to give
more character to the banana.
2.3 Apply decorations to marzipan models
Introduction
Marzipan can be coloured any colour that you can purchase.
It is difficult to obtain white; so use of royal icing that can be piped into place for eyes as
required
Some practioners will use coloured royal icing as a glue to fix pieces together.
Mediums like chocolate can be use for making bases and dipping bases of marzipan for
effect.
It important to remember that ALL decoration should be edible.
DO NOT use non FOOD dyes and decorations.
© ASEAN 2012
Trainee Manual
25
2.4 Apply finishes to marzipan models
Finishing the products
All your creations can be coloured with edible liquid colours or powders.
It can be added after being modelled into the desired shapes or it can be added straight
into the marzipan paste before using.
Liquid colours can be sprayed with the use of a spray gun.
This gives your products an extremely good finish. A spray gun is a good investment if
you doing big productions or if you are very keen on marzipan work.
However spray guns are quite expensive and you can, with a bit of practice, still get a
good finish while applying colour by hand.
Be careful when adding liquid colouring into the paste; add a drop at a time. You can
always add more colour later but you can‟t take it back.
The powder can be painted on as they are or mixed with some alcohol to give a wash out
finish.
The appearance of the marzipan fruits and figurines can be enhanced by spraying the
finished product with melted cocoa butter or edible lacquer.
This will give the products a high shine and enhance its eating qualities. It will also extend
the shelf life of your products.
Extremely Important! Store your products in sealed bags or sealed containers to maintain
its qualities and shelf life.
26
© ASEAN 2012
Trainee Manual
2.5 Use marzipan for other uses
Covering Cakes with marzipan
Marzipan is traditionally used to cover fruit cakes for wedding or Christmas. Other types of
cakes can be used but they need to be strong enough to hold the icing and have a good
shelf life like pound cakes, Madeira cakes and mud cakes.
What would be the reasons for covering your cake with marzipan first?
Because marzipan is delicious! It adds great flavours to the cakes.
But, and most importantly, a thin layer around the fruit cake prevents it from drying out
and smooths its surface, ready for the white icing to be applied.
Before working with marzipan, it is very important to have the working surface and your
hands very clean.
First, you need to use little bits of marzipan to fill the holes in the cake, to give it a
smoother surface.
Brush the cake with a thin layer of boiled strained apricot jam, all over. It will prevent the
cake from drying out and acts like glue to stick the marzipan.
Marzipan Rolling Chart (circumference)
Cake size (inches)
Roll out (inches)
6
12
8
14
10
16
The marzipan needs to be rolled into a thin layer larger than the cake‟s circumference (the
distance around the edge of the cake).
You can roll your marzipan between 2 sheets of plastic wrap to form a round shape as it
makes it easier to handle or you can roll it on a bench but make sure it is dusted with icing
sugar to prevent it sticking.
Then, roll it around a rolling pin to make it easier to carry to the cake.
Bear-in-mind that whichever techniques you choose, practice makes perfect, so do not
despair if it does not work the first time. It can be tricky!
Invert the rolled marzipan on top of the cake. Then, centre it over the middle of the cake
and lightly smooth it, working from the top down, and trimming the edges if necessary.
© ASEAN 2012
Trainee Manual
27
Now you are ready to apply the white icing!
The sugar paste is rolled and applied exactly the same way described above. You will
practice this technique further in your Cake Decorating Class!
As mentioned above, we need cakes with a longer shelf life. Why?
Marzipan petits fours
Marzipan covered with chocolate is a very popular in Europe.
The marzipan can be flavoured with liqueurs, jams, nuts and dried fruits and decorated
with marzipan and chocolate decorations.
Beautiful truffles can also be made with marzipan.
Marzipan is used to cover the top of iced petit fours to give it a flat surface for dipping and
marzipan flowers can be used to decorate the top.
28
© ASEAN 2012
Trainee Manual
Marzipan filled dried fruits are also a very beautiful and tasty addition to a buffet. Marzipan
can also be sandwiched between nuts halves. They can be filled with marzipan and
dipped in chocolate or caramel.
Handling of marzipan
Make sure utensils, hands and work bench are extremely clean and sanitized. Any
mark of dirt or dust will show and the marzipan will be contaminated.
Wash your hands frequently while working as they will become sticky and oily. Make
sure you dry your hands thoroughly before touching the marzipan again or you will
find it become tacky
If your hands sweat a lot it is better to wear gloves
Use pure icing sugar to keep your hands and table surface dry. Do not over use or this
will dry the marzipan
Never use flour as this will cause fermentation, and corn flour will cause the marzipan
to crack
Do not over work marzipan as the high content of oil will leach out of the almonds
If at any time the marzipan smells rancid, throw it out because it is made from nuts,
which contain oils, which are perishable and can turn rancid.
© ASEAN 2012
Trainee Manual
29
Frankfurt Bethmännchen (20 biscuits)
Means „Little Bethmann of Frankfurt (city in Germany)‟ name given to them to honor the
family of Simon Moritz von Bethmann.
Ingredients:
Ingredients
Quantity
Peeled almonds
35g
Marzipan
120g
Egg white
1/2
Flour
1 tsp
Icing sugar
50g
Sugar
50g
Rose water
5ml
Method:
Halve the almonds lengthways
Knead together the marzipan, the egg white, the flour and the icing sugar
Make approx. 40 balls from the mixture
Press three almond halves into each one
Place the balls on a baking sheet and allow to dry at room temperature overnight
Bake in a preheated oven at 250°C for approx. 5 minutes until golden brown
Place the sugar and the rose water in a small pan, bring to the boil then brush the
mixture over the biscuits. Allow to dry.
30
© ASEAN 2012
Trainee Manual
Marzipan Almond Kipferl –
Marzipan Almond Crescents (20 biscuits)
Ingredients:
Ingredients
Quatity
Marzipan paste
260g
Sugar
80g
Egg white
1
Lemon zest
1
Bitter almond oil
5 drops
Flaked almonds
60g
Chocolate chopped
200g
Method:
Mix the marzipan, sugar, whites, zest and almond oil together to form a smooth dough
Make about 20 marzipan crescent and roll them in the almonds
Melt the chocolate for dipping the biscuits
Bake at 200°C for 12-15 minutes and then cool on a rack
When cool dip both ends in chocolate.
Scan and add from pdf drawing marzipan page 50
Marzipan has many uses in pastissier work due to the flavour and rich content of oil.
Fillings for danish pastry
Addition to sponge goods
Masking of fruit cakes
Making petit fours
Centres for chocolate confectionary.
© ASEAN 2012
Trainee Manual
31
Work Projects
Trainer.
For this assessment the student needs to show evidence that they can do the following
2.1 Mould marzipan
Students need to produce 6 pieces each of 4 types of fruit of minimum weight of 30 g
each
Produce 4 separate animals or modelled pieces.
2.2. Apply colour to marzipan
Colour needs to applied to the marzipan as required.
2.3 Decorate marzipan as required:
Apply decorations as required
Royal icing for eyes
Chocolate dipping for feet.
2.4. Apply finishing glazes as required.
Protective glaze applied as required by Trainer.
32
© ASEAN 2012
Trainee Manual
Summary
Produce moulded and modelled shapes
Mould/model marzipan
Students will need to acquire basic designs
There are many websites and books that are available for design ideas
All models should be weighed and costed
Everything must be in balance; size and proportion
Apply colours to marzipan models
Low moisture colour pastes are best. If too much moisture is present in the colour it will render the
marzipan sticky and difficult to use.
Too much moisture also encourages the growth of bacteria and mould
Apply decorations to marzipan models
Marzipan can be decorated with chocolate, royal icing and many other decorating media
Take care not to over decorate and spoil the rich charater of the marzipan itself.
Marzipan is meant to be eaten if models are needed for long term display then other media that do
not discolour over time should be used
Apply finishes to marzipan models
Marzipan does dry out if not protected from the flow of air.
Food lacquer sprays can be used to put a protective glaze over the marzipan but these can be
expensive.
Cocoa butter can be used but needs to be expertly applied
Use marzipan for other uses.
Marzipan is used in many ways in the confectioner‟s and patissier‟s world.
The flavour of marzipan is excellent and pleasing to the palate
Marzipan is used as a surface smoothing agent with English style fruitcakes because of its flavour,
moisture retaining properties; due to its high sugar content it is capable of being kept at room
temperature without the growth of mould.
Used in petits fours and fillings for many other pastry products
© ASEAN 2012
Trainee Manual
33
34
© ASEAN 2012
Trainee Manual
Element 3:
Store marzipan products
3.1 Store modelling marzipan, marzipan products
or models in appropriate conditions
Introduction
Storage of marzipan
Marzipan is an expensive product; it is important to preserve its quality
Make sure your marzipan is covered at all times when not in use as it will dry quickly.
Dried out marzipan needs to be thrown out, it cannot be saved or re-used
Use re-sealable plastic bags and cling wrap to store marzipan. If stored correctly,
marzipan can last up to a year
Correct storage = vacuum packed (if available) and stored in a dry, cool place out of
direct sunlight at around 15 C
It can be frozen, but due to it high percentage of natural oil, to thaw it must be left in
the fridge till defrosted and then left at room temperature until needed.
Storing of marzipan products
Marzipan products are best stored in closed containers or kept in enclosed glass top
display draws.
When completed they are best stored in packaging ready for sale. The less they are
handled the better for the visual effect.
Cellophane windows in boxes are ideal way of displaying the skill of the craftsman and
show the design attributes of the product to prospective customers.
The longer marzipan is stored the greater the danger of it losing its „freshness‟ look.
Best practice is to look to turn product over within a 2-3week cycle or less.
: Moving air will dry the outside of the marzipan product.
The outside needs to firm up so the model sits properly but too much will cause a dry skin
to form and this will decrease pleasant mouth feel of
the product.
Store in controlled environment; with marzipan this
environment is where there is NO air movement.
© ASEAN 2012
Trainee Manual
35
3.2 Maintain maximum eating quality, appearance
and freshness
Introduction
Maximum eating quality comes from using the best quality ingredients and flavourings.
This is maintained by making product fresh.
Marzipan dries when exposed to the air and becomes hard and crumbly.
Flavour of the sugar and almonds are still present but the mouthfeel is lacking.
Modelled marzipan can be sprayed with Almond lacquer available in pressure packs and
can be coated with melted tempered cocoa butter.
Baked petits fours can be brushed with gum arabic after coming out of the oven for nice
shine.
To maintain freshness make in small quantities and make often. Turn over stock every 2
to 3 weeks
To maintain appearance keep product protected from the air and outside contamination.
Good quality packaging with clear cellophane covering is the best form of packaging.
This is secure protection for the product and is visually appealing to the customer.
Use a good quality food grade spray lacquer to protect product from drying.
36
© ASEAN 2012
Trainee Manual
Work Projects
Trainer.
For this assessment the student needs to show evidence that they can do the following
Prepare a report that will outline the following points
3.1 Store modelling marzipan, marzipan products in appropriate conditions
Describe the conditions that the product needs to be stored
Why are these conditions required?
3.2. Maintain eating quality and freshness
How will the eating quality be maintained
How will the freshness be optimised
© ASEAN 2012
Trainee Manual
37
Summary
Store marzipan products
38
© ASEAN 2012
Trainee Manual
Presentation of written work
1. Introduction
It is important for students to present carefully prepared written work. Written presentation
in industry must be professional in appearance and accurate in content. If students
develop good writing skills whilst studying, they are able to easily transfer those skills to
the workplace.
2. Style
Students should write in a style that is simple and concise. Short sentences
and paragraphs are easier to read and understand. It helps to write a plan
and at least one draft of the written work so that the final product will be
well organized. The points presented will then follow a logical sequence
and be relevant. Students should frequently refer to the question asked, to
keep „on track‟. Teachers recognize and are critical of work that does not
answer the question, or is „padded‟ with irrelevant material. In summary,
remember to:
Plan ahead
Be clear and concise
Answer the question
Proofread the final draft.
3. Presenting Written Work
Types of written work
Students may be asked to write:
Short and long reports
Essays
Records of interviews
Questionnaires
Business letters
Resumes.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
© ASEAN 2012
Trainee Manual
39
Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
The student‟s name and student number
The name of the class/unit
The due date of the work
The title of the work
The teacher‟s name
A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write „A nurse is responsible for the patients in her care at all times‟ it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind
Humankind
Barman/maid
Bar attendant
Host/hostess
Host
Waiter/waitress
Waiter or waiting staff
40
© ASEAN 2012
Trainee Manual
Recommended reading
Recommended reading
Essential guide to cake decorating; 2001; Murdoch Press
Parrish, Maisie; Marzipan Magic; 2007; Dutton Publishing; United Kingdom
ISBN10: 0-9532588-6-6
Parrish, Maisie;
Publication
2010; A David and Charles book
Winterflood, James; Modelling with Marzipan, 1970 John Renshaw and Co.
Specialist Equipment for Marzipan Modelling
Patisserie equipment may be required as well as the following specialist tools
Modelling tools
Stencil for shapes
Scissors
Rolling pins
Design plans
© ASEAN 2012
Trainee Manual
41
Recommended reading
42
© ASEAN 2012
Trainee Manual
Trainee evaluation sheet
The following statements are about the competency you have just completed.
Please tick the appropriate box
Agree
Don’t
Know
Do Not
Agree
Does Not
Apply
There was too much in this competency
to cover without rushing.
Most of the competency seemed relevant
to me.
The competency was at the right level for
me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my
own initiative.
My training was well-organized.
My trainer had time to answer my
questions.
I understood how I was going to be
assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it
worked well.
The activities were too hard for me.
© ASEAN 2012
Trainee Manual
43
The best things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
44
© ASEAN 2012
Trainee Manual

Prepare and model marzipan

Transcription

Similar documents

Pastillage, and Nougatine

Holiday Treats brochure

Retail Confectioners` Fall Regional

ASEAN`s Dispute Resolution Mechanisms

ICT for social and economic development in ASEAN

Click Here - Excel Group of Institution

Declaration of Cooperation - Commission on Human Rights

brochure ashrm 2016 - Universiti Tenaga Nasional

Prepare and display petit fours